METHOD:NOTE: Usually, the ratio of salt is 8:1. But, personally I felt, when I use it for a year and more, the mangoes absorb all the salt by the end of the year and maavadu becomes too salty. Hence, I use 10:1 ratio and it is perfect even for 2 years. In general, any pickle will stay longer if little salty. However, chillies and salt can be used as per individual taste.Buy firm tender mangoes with long stalk. DO NOT buy the ones without the stem. The pickle will spoil soon.Cut the stalk, leaving a little stalk (1/4") in the mango and wash the mangoes well. Leave it in the water for half an hour. Take out and drain it.Pat it dry with a neat towel. (Measure now. This is the mango salt measure ratio).Put the mangoes in a ceramic jar (jaadi).Pour the castor oil and mix well till all the mangoes are coated with oil.Add salt and turmeric powder. Shake well OR turn it upside down using a dry ladle daily for 4-5 days. The mangoes will shrink. The salt will dissolve and become watery. Now, grind together dry chillies and mustard seeds to a fine powder and add to the mangoes and mix well.Again, shake well OR turn it upside down daily for another week. The solution should always be 2 inches above the mango level. Maavadu or Vadumangai will be ready to eat within 10 days.Store in a small bottle for daily use. Always use a dry spoon or ladle to take out the mangoes. Never use your hand.This can be used for a year and when refrigerated, can be used for a year or more. Goes well with curd rice and even sambhar saadam.

Thursday, March 13, 2014

HAPPY NOMBU!! Karadayan nombu is a Tamil festival (similar to Karva Chauth) observed by married women for the well being of their husbands. This is observed when the Tamil month Maasi ends and Panguni begins. Married women fast on this day. "Kaaradai" is prepared on this day and taken while breaking the fast. A kolam is drawn for each female member of the family. A banana leaf (nuni vazhai ilai) is placed on each kolam. A set of betel leaves alongwith turmeric and betel nuts, flowers, plantain and a nombu charadu plus a sweet nombu kozhukattai, sweet adai and butter is placed on each leaf. During the "nombu" the "charadu" (yellow thread) is tied around the neck chanting "URUKKADHA VENNAYUM ORADAIYUM NAAN NOTREN, ORUKKALUM EN KANAVAN PIRIYAMAL IRUKKANUM". i.e., praying for the togetherness of the husband and wife. The salt adai is not for offering and its just an addition to the sweet adai. We say the flattened one as 'Nombu adai' and dumplings as 'Nombu kozhukattai'.

SWEET KAARADAI and KOZHUKATTAI

INGREDIENTS:

Rice flour - 1 cup (heaped)

Crushed jaggery - 1 cup ( level cup)

Cardamom - 4

Ghee - 2 tsp.

Cow peas - 2 tsp.

Chopped coconut - 1 tablespoon

Water - 1 1/4 cup

METHOD:

Dry roast rice flour to a golden brown colour.

Dry roast cow peas, boil in water and keep aside.

Dissolve jaggery in water, strain to remove the mud and dust. Allow it to boil. Now, add the coconut pieces, ghee, powdered cardamom, cow peas and rice flour. Stir well till it becomes like a dough. When cool, make small balls out of it, grease your handwith oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. This is kaaradai. For sweet kozhukattais, make small oblong balls and steam for 10 minutes.

Heat oil in a heavy bottomed pan, add mustard seeds and urad dhal. When golden brown, add ginger, green chillies & curry leaves. Add water and required amount of salt. Allow it to boil. Now, add the coconut pieces, ghee, cow peas and rice flour. Stir well, till it becomes like a dough. When cool, make small balls out of it. Grease your hand with oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. For salt kozhukattais, make small oblong balls and steam for 10 minutes.